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The Only Breakfast Burrito Recipe You Need Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 134 reviews
  • Author: Susan
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 15 burritos 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This breakfast burrito recipe combines crispy bacon, savory breakfast sausage, fluffy slow-cooked eggs with cream cheese, crispy homemade hash browns, and melted cheddar cheese wrapped in warm flour tortillas. Perfect for making ahead, freezing, and reheating, these burritos maintain their delicious texture and flavor. Serve with chipotle mayo, salsa, avocado, and cilantro for the ultimate hearty breakfast or brunch.

Ingredients

Scale

Meat

  • 1 & 1/2 pounds bacon, thin slice
  • 1 pound bulk breakfast sausage

Dairy & Eggs

  • 1 & 1/4 pounds cheddar cheese, shredded at home if possible
  • 4 ounces cream cheese, chopped into chunks
  • 15 large eggs
  • 1/2 cup butter (1 stick) for hash browns plus 1/4 cup butter for eggs

Vegetables & Seasonings

  • 30 ounces frozen shredded hash browns
  • 1/3 cup bacon grease (reserved from cooked bacon)
  • Generous kosher salt, for hash browns
  • Black pepper, for hash browns and eggs
  • 1/2 cup green onions, chopped
  • 1 & 1/4 teaspoons Lawry’s Seasoning Salt or kosher salt
  • 1 teaspoon onion powder

Tortillas

  • 15 (10-inch) flour tortillas, warmed (burrito size)

To Serve

  • Chipotle Mayo (homemade or store-bought)
  • Avocado, sliced
  • Restaurant style salsa, homemade or store-bought
  • Cilantro, optional

Instructions

  1. Cook Bacon: Preheat your oven to 400°F (204°C). Lay the bacon slices in a single layer on baking sheets and bake for 10-18 minutes until crisp. Remove and drain on a paper towel-lined plate. Once cooled, chop into bite-sized pieces. Reserve 1/3 cup of the bacon grease for cooking.
  2. Brown Sausage: In a large skillet over medium-high heat, cook the bulk breakfast sausage for 5-8 minutes, breaking it apart with a wooden spoon. For extra crispy bits, spread some sausage in a thin layer and cook undisturbed until browned, then mix back with the rest.
  3. Shred Cheese: Shred the cheddar cheese by hand or use a food processor for speed. Homemade shredded cheese melts better than pre-shredded varieties.
  4. Cook Hash Browns: Heat a 12-inch skillet over medium-high heat. Add 2 tablespoons of the reserved bacon grease and 2 tablespoons butter, swirling to coat. Add approximately 2 cups frozen hash browns (do not thaw), spread evenly, and pack down tightly into a patty. Season generously with kosher salt and black pepper. Let cook undisturbed until edges brown and crispy. Add butter if edges look dry. Flip carefully like a pancake and cook the other side for 3-4 minutes until crispy. Repeat in batches until all hash browns are cooked. Cool before assembling.
  5. Prepare Eggs: Chop green onions and set aside. In a large bowl, whisk the 15 eggs vigorously with 1 1/4 tsp seasoning salt, 1 tsp black pepper, and 1 tsp onion powder until frothy. Heat the same 12-inch skillet on medium-high for 2 minutes, add 1/4 cup butter and melt without browning. Pour in eggs and immediately reduce heat to low. Stir constantly with a silicone spatula scraping the sides and bottom for about 5 minutes, cooking the eggs slowly. When eggs are slightly set but still wet, add cream cheese chunks. Cook gently until cream cheese melts and eggs are barely set with no liquid but still soft and moist. Remove from heat and fold in chopped green onions and optionally some cheese.
  6. Warm Tortillas: Heat tortillas covered with a damp paper towel in the microwave briefly to soften and prevent tearing during folding.
  7. Assemble Burritos: On each tortilla, optionally sprinkle 3-4 tablespoons shredded cheese and microwave 20-30 seconds to melt cheese, creating a moisture barrier. In a line along the center, layer hash browns, eggs, chopped bacon, and browned sausage. If serving immediately, add avocado slices, cilantro, chipotle mayo, and salsa.
  8. Fold Burrito: Fold the sides of the tortilla over the filling ends, fold one edge over the filling, then fold the ends inwards to taper the burrito, and continue rolling to seal the burrito tightly.
  9. Garnish and Serve: Serve with chipotle mayo, salsa, sliced avocado, cilantro, or other condiments like garlic aioli or pico de gallo with sour cream as preferred.
  10. Store Burritos: To refrigerate, wrap each burrito tightly in foil or plastic wrap and store in ziplock bags for up to 12 hours. To freeze, wrap burritos in foil, place in freezer bags, and freeze up to 3 months.
  11. Reheat Burritos: From refrigerated: microwave 1-2 minutes or oven bake at 350°F for 8-10 minutes. From frozen: unwrap foil, rewrap in paper towel, microwave on defrost or power level 5 for 3-5 minutes, flipping halfway. Alternatively, bake in a 350°F oven for 45-55 minutes until heated through.

Notes

  • Cooking bacon in the oven is easier and allows for larger batches than stovetop frying.
  • Do not thaw hash browns before cooking; cooking them frozen helps achieve crispiness.
  • Slow cooking eggs with constant stirring prevents rubbery texture, especially important if reheating later.
  • Shredding your own cheese improves meltability and texture inside the burrito.
  • Warming tortillas before folding prevents cracking and tearing.
  • Melting cheese on the tortilla before assembly creates a moisture barrier to help prevent sogginess.
  • Customize garnishes and sauces like chipotle mayo, salsa, avocado, cilantro, or garlic aioli to suit your tastes.
  • Proper wrapping and reheating techniques keep burritos moist and delicious when stored and reheated.
  • Prepare burritos in advance for easy grab-and-go breakfasts or freezer meals.

Find it online: https://www.recipeothy.com/the-only-breakfast-burrito-recipe-you-need-recipe/